Birch mushrooms are “soft” mushrooms. There is a lot of liquid in their fruit body, which will immediately manifest itself as soon as you put your forest catch in a frying pan. In order not to get a stewed or boiled mush, you should know how to fry boletus. First, do not make mushroom assortment. Even if you are confident in the edibility of the contents of your basket, do not mix different types of forest gifts in a pan. They have different consistency and density. Some need to be boiled before frying.
The second rule. If you are not completely sure of the species that you collected, boil the mushrooms for twenty minutes. Put the raw onion in the pan. She is a litmus test for toxins contained in fruits. If the onion turns blue, it means that some toadstool or fly agaric has crept into your bast basket. We'll have to throw it all away. If you do not have the necessary experience or have harvested near the tracks or in ecologically disadvantaged areas, it is better to boil your trophies before
frying mushrooms. Podbereziki - if you have no doubt about them - they do not need this.
But do not forget that we removed them from the ground, and therefore mushrooms require preliminary purification. The taste of dishes also depends on its thoroughness. Films under the hats are bitter. Not to mention the sand creaking on the teeth and possible worms ... To get rid of everything unnecessary, the mushrooms are soaked in salt water with vinegar for about twenty minutes. Before frying boletus, they are again washed under running water and dried with napkins. If the mushrooms are large, they are cut into pieces. And if they are small, then they fry whole.
We remember that soft (they are also called “snotty” in the people) mushrooms secrete a lot of fluid. This circumstance must be taken into account. How to fry boletus, butter and similar mushrooms? Take a traditional cast-iron frying pan, put prepared forest gifts on it and keep it on fire. After some time, moisture will appear. Do not close the lid - let it evaporate. Then put a piece of butter, salt, lightly pepper and bring the frying process to the end. Ready boletus should have a brownish-golden crust and keep in shape.
No less relevant is the question of how much to fry boletus. It depends on what ingredients you cook the mushrooms with. If with onions, then fry it first, and then lay out the fruiting bodies. But with potatoes, the cooking process will stretch to half an hour. If using vegetable oil, heat it well. Without cover, cook for 5-7 minutes, then in a closed skillet over low heat for the same time. Salt and spices must be added two minutes before being removed from the stove.
How to fry boletus in sauce? Yes, mushrooms are usually served with gravy. The only exceptions are salad ingredients. The sauce is most often prepared with sour cream (bechamel or garlic). And lovers of acute exotic prefer tomato sauce with ginger. First, fry the mushrooms for 15-20 minutes. Then add the chopped onions, cook for another five minutes, salt and pepper. We mix fat sour cream with a small amount of flour, pour mushrooms with it. Cover and simmer over low heat for another ten minutes, stirring occasionally.